Our Hatch Farmer’s Story and Chile Relleno Recipe
posted on August 9th, 2017 by Leslie Thomas
We think it’s important to build strong relationships with our talented farmers. Gillis Farms is a prime example of how we’ve done just that.
Duane Gillis is a 4th generation farmer whose passion lies in the Hatch chile. Duane began learning how to farm chile at a very young age with the help of his parents, who were known for producing Hatch chile as well as onions, squash, and other vegetables. in 1984, Duane started farming on his own while still contributing to the original family farm.
Duane is the epitome of a family man who stays true to his roots and it definitely shows. He’s also remarkably knowledgeable with the best Hatch chile growing practices. We’re pretty thankful for that, too.
This year, Duane invited Bristol Farms employees to his Hatch Valley home and his 450 acres of chile so that he could share his story, farming expertise, and of course – a taste of his delicious and meaty Hatch chiles. His mom, in her wise age, told us about many stories on the farm and what it was like raising three children who enjoyed farming just as much as their parents.
Duane has also shared his recipe for Chile Rellenos with us. Pick up some roasted Hatch chiles this weekend from Bristol Farms and then enjoy making this New Mexican comfort food classic for dinner this weekend.
Duane Gillis’ Chille Rellenos
6 Fresh Hatch Chiles (or buy roasted from us)
1/2 lb ground beef
1/2 lb. cheese of your choice
1 small white onion
1/4 cup canola oil
4 tablespoons flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Roast and peel 6 green chiles (directions on roasting here)
With a small sharp knife, open a small slit below the stem and remove the seeds, leaving the stem.
Brown ½ lb. ground beef with 1 small chopped white onion.
Grate ½ lb cheese of your choice.
Fill the chile pods with meat, onions, and cheese.
In a medium mixing bowl, gently whisk together flour, eggs, baking powder, and salt.
Heat oil in frying pan over medium-high to high heat.
Dip stuffed chiles into batter and immediately transfer to pan once the oil is hot. Fry on each side until golden brown, using tongs to flip.